In collaboration with the recent release of Steinlager’s Pure Ultra, Nic Watt has prepared an accompanying dish to welcome this delicious drop.
‘Citrus cured prawns, cos lettuce hearts, toasted nori seaweed and hot pepper roasted peanut sesame dressing’.
Serves two as sharing plate.
6 peeled and shelled raw prawns – as large as possible
1 whole lemon juiced and zested
½ ruby grapefruit juiced and zested
1 garlic clove crushed to a paste
4 tbsp good quality olive oil
1 pinch mild chilli flakes
Pinch of sea salt and cracked black pepper
Cos hearts and wrapping
1 whole cos lettuce (to be divided into 6 hearts)
2 toasted nori seaweed sheets cut into 8 rectangles or a small packet of pre-cut rectangles
12 long fresh sprigs of coriander
Hot pepper roasted peanut sesame dressing
1 tsp hot pepper paste (Gochu Jang – available from most Asian and deli grocers or ½ tsp of Sriracha sauce)
3 tbsp wasabi peas chopped
3 tbsp roasted peanuts, roughly chopped
6 tbsp deep roasted sesame dressing (available in most supermarkets)
2 tbsp lemon juice
Gently score the underside of each prawn to cut the tendon and prevent the prawn from curling when cooking.
In a medium bowl, combine the lemon juice and zest, grapefruit juice and zest, garlic, olive oil and chilli. Stir to mix ingredients. Add the prawns and gently cover with the marinade. Cover and refrigerate for at least two hours before cooking.
To divide the whole cos lettuce into six hearts, wash and keep the base intact, cut in half then split the halves into thirds, keeping the base intact to hold the heart together.
Finely chop the coriander. Keep covered in the fridge until ready. Have the Nori on hand.
In a small bowl mix the hot pepper paste, wasabi peas, roasted peanuts, sesame dressing and stir in the lemon juice. Set aside, ready to serve.
Heat a medium-sized pan to near smoking point, add all the prawns directly into the pan (there is enough oil to coat and allow the prawns to be lubricated while cooking). Cook at a high heat for 3 minutes, flipping the prawns over twice to ensure even cooking on both sides.
To eat – place a cos leaf into your palm, add a nori sheet, a prawn, a spoon of dressing, finish with the coriander and roll like a juicy prawn log.